After a few disastrous cookie decorating experiences, I vowed that my last sugar cookies of 2015 would be really low maintenance – aka no piping or pastry art required. Then I thought, do you even have to roll out the dough with this cookie recipe? What if we added fun ingredients to the dough instead of making frosting?

Enter my fall-themed slice and bake sugar cookies – white chocolate, dried cranberries, candied ginger, and a touch of orange zest. I was SO happy with the end result. It turns out this classic sugar cookie recipe works great as a “slice and bake” cookie palette as well. For someone like me who will leave sugar cookie dough in the freezer for months just to avoid the task of rolling out the dough then decorating the cookies, this may be a much better way to go in the future. With this new take on sugar cookies, all you have to do is be patient waiting for the dough to chill, then you slice and bake and you are DONE!

I wanted these cookies to feel somewhat festive, and I thought adding white chocolate, dried cranberries, candied ginger and orange zest was a good way to go. They are reminiscent of the “cranberry bliss” flavor that is popular this time of year. In the future, I’ll definitely be trying different flavors!

Divide the dough into two round logs and wrap each in wax paper. Refrigerate at least 1 hour. Remove and unwrap the dough, and with a sharp knife, slice cookies about 1/2 inch thick. Place cookies on a baking sheet lined with parchment paper.

Preheat oven to 400 degrees F.

Bake the cookies at 400 degrees F for about 10-12 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side.

Advertisements

Search:

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.